Cooking with Less Kilowatts: Loaded Ranch Chicken Taco Rolls

Welcome to Cooking with Less Kilowatts! There is nothing better than sitting down in the evening to enjoy a delicious home-cooked meal. But did you know that changing what you do in the kitchen can make an impact on your monthly electricity bill? Each week, I will help you find ways to cook using less energy while still getting a satisfying, flavorful meal. Trust me – I won’t just tell you to do everything in the microwave. I’ll help you cut down on your energy consumption.

Do you ever buy those canned crescent rolls at the grocery store to enjoy with your dinner? If so, consider turning that side item into the main meal with today’s low energy use recipe.

Tacos. In crescent rolls. Heaven on earth.

For these loaded ranch taco rolls, I recommend picking up an already-cooked rotisserie chicken at the grocery store, though you can use canned chicken or use any leftover meat you have in the fridge. It will also taste great with leftover ground beef, pulled pork, grilled shrimp, or roasted vegetables as a vegetarian option.

Flavors abound!

Simply mix your filling of choice with fresh chopped vegetables, cilantro, a little jalapeno (or your preferred pepper), hot pepper sauce, cheese, avocado, sour cream, and seasonings to make a delicious filling for the dough. Then spread a layer of refried beans on the dough, add the filling, wrap it up in the dough, and bake the rolls for the same amount of time you would bake them if they were empty!

If you don’t have any already prepared chicken available, just make your chicken breasts for this recipe in the slow cooker for a low energy use, easy-preparation option. Just season them with a sprinkle of salt and pepper, add a little water in the slow cooker, and let them cook on low for about six hours (or until the meat can be easily shredded with two forks).

Don’t skip the topping of butter, lime, and cilantro, because it really makes these rolls extra delicious!

Loaded Taco Stuffed Chicken Rolls

Ingredients:

Cheese, chives, chicken, & more!

1 Can crescent roll dough (8 rolls)

1 c. Chopped cooked chicken breast meat

1 c. Refried pinto beans (can sub. Black beans)

½ c. Shredded cheddar and/or jack cheese

¼ c. Diced tomatoes

¼ c. Diced onion

¼ c. Sour cream

2 tbsp. Chopped cilantro

1 tbsp. Sliced green onion

1 tbsp. Diced fresh or pickled jalapeno

1 tbsp. Green pepper hot sauce

1 tbsp. Lime juice

2 tbsp. Melted sweet cream, salted butter

¼ tsp. Garlic powder

½ tsp. Taco seasoning

½ tsp. Ranch seasoning

Directions:

1) Prepare ingredients as directed in the list above.

Feel free to substitute in your preferred hot sauce instead of the green chili option in this recipe.

3) Add the chicken, tomato, onions, green onion, cilantro, and jalapenos to the bowl. Mix the ingredients until everything is evenly distributed.

The more cilantro you use, the heavier the herb flavor in your butter sauce.

4) Melt the butter in the microwave for 20 seconds. Mix in the lime juice and some extra chopped cilantro.

I repeat – do NOT overfill the dough! You really don’t want to clean up a baking pan full of burnt taco ingredients.

5) Open the can of dough and lay out the first piece. Spread a thin layer of the beans on the dough. Then spoon some filling onto the dough and wrap the dough around the filling as shown. Do not overfill the roll.

Don’t use too much of the sauce, as it could make the dough soggy and prolong the cooking time.

6) Brush on a light amount of the butter sauce.

Time to eat!

7) Bake as directed on the dough’s can packaging directions until golden brown (usually 375°F for 13-15 minutes).

Serve as an appetizer at a small party or combine with rice and beans for a complete dinner.

Enhance the flavor further by serving the rolls with salsa, sour cream, or your preferred sauce!

Check in next week for another Cooking with Less Kilowatts series entry ready to help you create delicious, homemade recipes while keeping energy use and effort to a minimum!

Stacie is a Texas A&M graduate using her animal science education and passion for food to get creative in the kitchen. She previously worked in business before becoming a mom to a special little boy. She's excited to share recipes her family enjoys at home - and they may even help you save energy and be more green in the kitchen.